• Val Beattie

Mincemeat doughnut recipe.

Loved making these - good old Paul Hollywood recipe too. The doughnuts are not cooked in a fryer but in the oven.

Don't be put off with the kneading and proving - kneading is therapeutic and proving is just putting it in a cupboard for a set period of time!

Once baked you dip then n a water icing glaze then coat in cinnamon sugar...yum....

I made these for my market stall at Portobello Market at the beginning of December 2019 and for parties over the Christmas period - they went down a storm and a bit of a change from the usual mince pies!




So you will need -


200g strong white flour.

1 rounded tbsp caster sugar.

25g butter, softened.

1 x 7g sachet of easy blend dried yeast.

5 tbsp milk.

1 egg, beaten.

4 tbsp of mincemeat.


Coating is 3 tbsp of icing sugar, 85g caster sugar and 1 tsp cinnamon.


To make them -

Tip the flour, sugar and a good pinch of salt into a large bowl. Add the butter and rub it in to the flour with your fingertips. Stir in the yeast.


Warm the milk to hand hot - i put it in the microwave for 30 seconds on high. Make a well in the centre of the flour mix and add the milk and egg. Mix everything together to make a soft dough. Tip on to a lightly floured surface and knead for 5 minutes or until you have smooth, elastic and not sticky dough. Put it in a bowl and cover with a tea towel - leave to prove for one hour or until doubled in size.


Knead the dough briefly, then divide into 12 equal pieces. Roll out each piece to a circle - about 9cms then put a 1 tsp of mincemeat in the centre then gather up the egdes of the dough to enclose the filling, pinching it well to seal. Shape into a ball in your hands and put on baking sheet lined with baking paper. Set it sealed side down and leave enough room for it to prove/rise. Cover with a tea towel and leave to rise for 30 minutes.


Bake in a 190C/170 fan/ Gas 5 - make sure you heat up the oven first - then bake the doughnuts for 10-12 minutes until they are golden. Make sure the you use bowls that are deep enough to get your hands in as you are going to dip the doughnuts in the contents. Mix the icing sugar with 2 tbsp of cold water. This will be quite a clear mix but that's the way it should be. Mix the sugar and cinnamon together in a separate bowl. Dip the doughnuts - one at a time into the sugar syrup then the cinnamon sugar - leave to cool then enjoy!


Have a lovely Christmas and do let me know if you try them!


Val.




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                Meadowbank, Edinburgh,  EH8                            valbthebaker@gmail.com 

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